Vegetable Soup - 12oz / 1.5 cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Ingredients: 1 Small Head of Cabbage, fresh, chopped, 464 g 2 large stalks celery, raw, Chopped 133 g Yellow Sweet Corn, Frozen, 300 gOnions, raw, chopped, 6 oz1 Yellow bell pepper, chopped 207 g2 Cartons (8 Cups) Imagine Organic Vegetable Broth, Low Sodium, 1 Orange Bell Pepper, chopped, 207 g1 Can garbanzo beans, 266 grams Drained and Rinsed1 Can Great Northern Beans Drained and Rinsed1 Can Cannelini Beans Drained and Rinsed3 Cans Muir Glen Fire Roasted Adobo TomatoesMilk, 1%, 400 grams (1 Can - use tomato sauce can)Contadina Organic Sauce Roma Style Tomatoes, 2 CansSeasonings to taste: (Garlic, pepper, cayenne, cumin, etc...)
Add all ingredients except milk and tomato sauce to a large pot and cook until vegetables are tender. Remove from heat and let sit until cooler.. Blend ingredients with stick blender until very smooth. Add 2 cans tomato sauce and 1 can 1% milk. Blend again. Enjoy!
1 Serving = 12 oz or about 1.5 cups...
(I only measured vegetables so accurately with my scale to be able to figure out the calories and nutrients...You don't have to be so specific...Calorie info should be ballpark if you use the same stuff...)
Number of Servings: 20
Recipe submitted by SparkPeople user EXMOUSE4.
1 Serving = 12 oz or about 1.5 cups...
(I only measured vegetables so accurately with my scale to be able to figure out the calories and nutrients...You don't have to be so specific...Calorie info should be ballpark if you use the same stuff...)
Number of Servings: 20
Recipe submitted by SparkPeople user EXMOUSE4.
Nutritional Info Amount Per Serving
- Calories: 125.3
- Total Fat: 0.7 g
- Cholesterol: 1.0 mg
- Sodium: 442.2 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 5.0 g
- Protein: 5.3 g
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